Duck A La Provencale Caueton A La Provencale

Take a picked, singed and boned duck, turn it inside out, and season it with salt, Marshall's Coralline Pepper, lemon juice, finely-chopped eschalot, chopped Spanish olive, chopped parsley, thyme, bayleaf, and lean cooked tongue or ham. Prepare a farce as below, and fill up the inside of the duck; then roll it up in the form of a galantine, tie on it a piece of fat raw bacon, slitted here and there, and tie it up in a strong cloth so as to keep the shape as nice as possible. Put in a stewpan two or three sliced onions, a few slices of carrot, turnip, celery, fresh mushroom, a good bunch of herbs, one pint of cooking white wine, the juice of two lemons, a teaspoonful of black and white peppercorns, six or eight cloves, two blades of mace, a Tew bacon bones, and enough good light stock to cover; simmer gently for about an hour, then take up and retie the bird, and leave it in press in the stock till cold; then take up, remove the cloth etc, and mask over with brown Chaudfroid (vol. i.); garnish with hard-boiled white of egg, French chillies and gherkins; set this garnish with a little more aspic jelly, then dish up the bird, garnishing with blocks of Aspic cream (vol. i.), and aspic jelly, and Spanish olives; serve for dinner or luncheon with iced Orange sauce (see Sauces) in a boat.

Farce For Duck A La Provencale

Take half a pound of cooked chicken, half a pound of cooked pheasant or other game, and pound both together with six ounces of cooked tongue or ham and four hard-boiled yolks of egg; rub through a wire sieve, then add a wineglassful of sherry, mix with six ounces of freshly-made white breadcrumbs, a good pinch of salt and coralline pepper, two finely-chopped eschalots, a tablespoonful of chopped truffle, the same of tongue, and three whole raw eggs; mix well together, then use.

Cold Turkey A La Grande Duchesse Dindonneau Froid A La Grande Duchesse

Pick, singe, and cleanse the turkey, and draw the sinews from the legs; cut off its head, and open it at the back of the neck and remove the backbone and breastbone as far as the leg joint, removing the entrails with the carcase; then stuff it (see Farces), sew it up, and truss it for boiling. The feet should be just dipped in boiling water, and then the outer skin removed, the sinews cut off, and the toes cut short, and the lower part of the leg with the foot replaced; tie the turkey up in a well-buttered cloth, and put it to boil for one and a half to two hours, according to size of the bird, in good stock with vegetables, such as carrot, onion, celery, and herbs (basil, marjoram, bayleaf, thyme and parsley), a few black and white peppercorns, six or eight cloves, and a blade or two of mace; let the stock come to the boil, then draw the pan to the side of the stove and let it simmer gently till cooked. Take up the turkey, remove the cloth, and let it get cold; it is best to boil the turkey the day before it is to be dished up. When cold remove the strings, and mask the bird over with white Chaudfroid sauce (vol. i.), putting on two or three coatings of the sauce until it is well masked; when the sauce is somewhat set lightly mask that over with aspic jelly which is not quite set, so as to give the surface a polish, and at once sprinkle over it some finely-shredded blanched pistachio nuts; when the aspic is set dish up the turkey and garnish it round with ornamentally cut pieces of aspic; take three hatelet skewers, and on them place some of the prepared crayfish or cooked prawns, and truffle, or Financiere garnish, and pate de foie gras, and arrange them on the breast of the turkey, as in the engraving, also garnish the breast with cockscombs or Financiere garnish and truffles. This dish can be served for any cold collation, ball supper, etc, and forms an important dish. Poularde may be prepared in a similar manner.